traditional italian desserts

Seadas should be eaten piping hot, when the cheese is still melting and mixed with the sweet honey, creating a lovely contrast. Similar to other traditional Italian sweets, this Puglian recipe – created by a local pastry chef in 1745 and typical of the Salento area, specifically around the beautiful town of Lecce – is very famous. It is usually served in a transparent bowl to display the colourful layers and sometimes comes topped with crunchy almonds, chocolate chips or small meringues. It was created in the small village of Vignola, near Modena, at the end of the nineteenth century by the talented pastry chef Eugenio Gollini. The funny name of this simple yet irresistible cake means ‘crumbly’ and refers to its extreme flakiness. A typical recipe of the Roman Jewishtradition, this tart is as simple as it is scrumptious. Bônet (Piedmont) Eggs, sugar, milk, cocoa, spirit (originally the local Fernet, a digestive bitter herbal … zergnet.type = 'text/javascript'; zergnet.async = true; Photo By: Con Poulos ©2010. If you are having pasta for lunch then delicious dessert from Italian cuisine with a cup of cappuccino is just what you need after it. Get a taste of la dolce vita with our classic Italian bakes and puddings, including creamy tiramisu, panna cotta and orange polenta cake.

The contrast between the sweetness of the cheese and the sour taste of the fruit never fails to delight the palate. An ancient, traditional recipe originally baked for Carnival and now eaten all year in every corner of the beautiful island of Sicily, the famous cannoli – taking its name from the fact that a river cane was originally used to shape the dough – mixes Arab influences, conventional culinary traditions and local ingredients such as ricotta, honey (now replaced by sugar) and candied citrus.

Luciana Squadrilli is a freelance journalist and author specialising in food and travel writing.

Probably the most famous of all Italian desserts, Tiramisù is a powerful layering of coffee-soaked savoiardi (sponge finger biscuits) and a rich cream made with mascarpone cheese, eggs and sugar, sometimes spiced up with a drop of liqueur. It should be filled right before serving, to stop the scorza getting soggy. According to some, it was first found on the menu of a restaurant in Treviso in 1971, even though the habit to serve it as a ‘tonic’ to the customers of local brothels would have dated back to the 1930s. Called la rocciata (roughly meaning "the round dessert" in Italian), this classic Umbrian pastry is similar to a strudel.

Discover the sweeter side of Italian cuisine with our list of top 10 Traditional Italian desserts. zergnet.src = (document.location.protocol == "https:" ?

(function() { A crumbly oval crust – originally made with lard, now often replaced by butter –holds a scrumptious filling made of crema pasticciera (egg custard) and sometimes preserved sour cherries.

Eggs, sugar, milk, cocoa, spirit (originally the local Fernet, a digestive bitter herbal liqueur, but today usually rum or Cognac), amaretto biscuits and sometimes hazelnuts are the ingredients of this typical, custard-like dessert from Piedmont. The archetypal recipe – called Santarosa in honour of the eponymous monastery near Salerno where it was born – was created by a nun, who invented a way to use up leftover semolina. Others believe it was first served in the 1960s by a mountain restaurant in Friuli, as an opulent ‘final bite’. The scorza (‘rind’, a thin, tube-shaped shell of fried dough) is filled with a creamy mix of ricotta and sugar which – depending on the area of the region and on personal preferences – can also be mixed with chocolate cream or chocolate chips, then decorated with candied fruits, chopped almonds or pistachios.

Naples might be famous for being the birthplace of pizza, but it has a long history of creating incredible confectionery. From rich cakes to small bites, from the creamy and energetic tiramisù to the indulgent cannoli siciliani, here’s a selection of the country’s most appreciated desserts.

Nobody knows for sure as its origins are uncertain, even though it’s mentioned in the famous cookbook by Pellegrino Artusi, Science in the Kitchen and the Art of Eating Well, published in 1891.

A crisp, multi-layered and crinkled shell of thin puff pastry – sometimes replaced by a softer and smooth shortcrust casing in modern versions – is shaped like a lobster tail and filled with a luscious mix of ricotta cheese, semolina, sugar, eggs and candied citrus. var znscr = document.getElementsByTagName('script')[0];

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